CN106107888A - A kind of crab flavor essence without seafood anaphylactogen composition and preparation method thereof - Google Patents
A kind of crab flavor essence without seafood anaphylactogen composition and preparation method thereof Download PDFInfo
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- CN106107888A CN106107888A CN201610473200.8A CN201610473200A CN106107888A CN 106107888 A CN106107888 A CN 106107888A CN 201610473200 A CN201610473200 A CN 201610473200A CN 106107888 A CN106107888 A CN 106107888A
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- crab
- eriocheir sinensis
- flavour mushroom
- seafood
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 115
- 235000019634 flavors Nutrition 0.000 title claims abstract description 113
- 239000000203 mixture Substances 0.000 title claims abstract description 47
- 235000014102 seafood Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims description 23
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 72
- 241000371997 Eriocheir sinensis Species 0.000 claims abstract description 69
- 230000004044 response Effects 0.000 claims abstract description 30
- 239000006071 cream Substances 0.000 claims abstract description 29
- 239000002304 perfume Substances 0.000 claims abstract description 21
- 235000001014 amino acid Nutrition 0.000 claims abstract description 15
- 150000001413 amino acids Chemical class 0.000 claims abstract description 15
- 229920002261 Corn starch Polymers 0.000 claims abstract description 13
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- 239000008120 corn starch Substances 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
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- 239000004365 Protease Substances 0.000 claims description 18
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- 239000004471 Glycine Substances 0.000 claims description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 4
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- 235000004279 alanine Nutrition 0.000 claims description 4
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- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
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- 229940059442 hemicellulase Drugs 0.000 claims description 4
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- 229960000310 isoleucine Drugs 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- -1 1-OCOL Chemical compound 0.000 claims description 3
- 108091005658 Basic proteases Proteins 0.000 claims description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 229930182817 methionine Natural products 0.000 claims description 3
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- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 abstract 1
- 235000021118 plant-derived protein Nutrition 0.000 abstract 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 8
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- 229910021529 ammonia Inorganic materials 0.000 description 4
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of crab flavor essence without seafood anaphylactogen composition, its constituent and parts by weight are as follows: thermal response Eriocheir sinensis taste cream 92 99 parts, Eriocheir sinensis taste perfume base 18 parts；Constituent and the parts by weight of described thermal response Eriocheir sinensis taste cream are as follows: crab flavour mushroom enzymolysis solution 60 80 parts, Sal 6 15 parts, 28 parts of aminoacid, reducing sugar 18 parts, corn starch 36 parts, monosodium glutamate 15 parts, white sugar 14 parts, 5 ' disodium 5'-ribonucleotide 13 parts, yeast extract 16 parts.This essence is with crab flavour mushroom as primary raw material, crab flavour mushroom is carried out deep processing and application, crab flavour mushroom industry development has been had far reaching significance, and this essence is without any seafood anaphylactogen, Eriocheir sinensis taste is dense, tasty mouthfeel, fidelity is high, nutritious, natural safety, meet the eating requirements of consumer, filled up the blank the most not yet having research appliable plant protein enzymatic hydrolyzate to prepare crab flavor essence, promoted the deep processing of edible fungi.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of spice, especially a kind of without seafood anaphylactogen one-tenth
Crab flavor essence divided and preparation method thereof.
Background technology
Crab flavour mushroom has another name called Hypsizygus marmoreus, seafood mushroom etc., is subordinate to Basidiomycota, Basidiomycetes, Agaricales, Bai Mo section, Hypsizygus marmoreus genus, is
A kind of rare bacterium of medicine-food two-purpose, good in taste, there is the Eriocheir sinensis taste of uniqueness.Crab flavour mushroom is middle low temperature and alternating temperature firm type mushroom,
Nutritious, including 8 kinds of essential amino acids, wherein lysine, arginine content are higher than general mushrooms, for increasing intelligence, increasing
Height plays an important role, and crab flavour mushroom Glutamic Acid and aspartic acid content highlight simultaneously, phenylalanine and leucic content
Higher than other edible fungi, content of mineral substances is abundant not only has higher nutritive value, also has important dietetic therapy and health care merit
Energy.Although crab flavour mushroom has good nutrition and medical value, but the most domestic and international research to crab flavour mushroom focuses primarily upon people
Work cultivation and the qualification aspect of active component, and the deep processing for crab flavour mushroom is studied less, so crab flavour mushroom deep processing pair
Crab flavour mushroom industry development has far reaching significance.
Crab flavor essence is one of edible essence of developing rapidly in recent years, is widely used in instant food and puffed food
In.It is mainly prepared from by following two aspect at present: one is to prepare with whole Eriocheir sinensis, Eriocheir sinensis leftover bits and pieces or other seafood for raw material,
This series products Eriocheir sinensis taste is strong, but owing to containing seafood anaphylactogen, seafood allergic human population can not eat, and limits its developing direction；
Two is to be formed by chemical substance allotment, and this kind of product chemosynthesis sense is strong, and feature does not highlights, so a kind of Eriocheir sinensis taste of research is prominent,
Tasty mouthfeel and the crab flavor essence without seafood anaphylactogen are a kind of inexorable trends catering to social development.
By retrieval, find following two patent publication us relevant to present patent application:
1, the preparation method (CN102090608A) of a kind of response type crab flavor essence, the present invention gets a foothold with Eriocheir sinensis lower limb, the crab claw etc.
Material is raw material, by pretreatment and enzymolysis, in conjunction with other dispensings, and uses corresponding preparation technology, prepares Eriocheir sinensis taste fragrant
Essence.Gained essence has Eriocheir sinensis aromatic flavor, tasty mouthfeel, as the advantage of Zhen Dugao, reduces cost simultaneously, solves under Eriocheir sinensis
The protein waste of heel and pollution problem.
2, a kind of sea crab flavor essence and preparation method thereof (CN103976335A), the present invention is with leftover bits and pieces such as Eriocheir sinensis lower limb, the crab claw
For raw material, by pretreatment and enzymolysis, in conjunction with other dispensings, and use corresponding preparation technology, prepare crab flavor essence.
Gained essence has Eriocheir sinensis aromatic flavor, tasty mouthfeel, as the advantage of Zhen Dugao, reduces cost simultaneously, solves Eriocheir sinensis and gets a foothold
The protein waste of material and pollution problem.
By contrast, there are the different of essence from above-mentioned patent publication us in present patent application.
Summary of the invention
In place of it is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of Eriocheir sinensis taste without seafood anaphylactogen is fragrant
Essence and preparation method thereof, this crab flavor essence does not contains any seafood anaphylactogen, and product Eriocheir sinensis taste is dense, tasty mouthfeel, fidelity are high,
Safety nutritious, natural.
The present invention solves it and technical problem is that and take techniques below scheme to realize:
A kind of crab flavor essence without seafood anaphylactogen composition, its constituent and parts by weight are as follows:
Thermal response Eriocheir sinensis taste cream 92-99 part, Eriocheir sinensis taste perfume base 1-8 part；
Constituent and the parts by weight of described thermal response Eriocheir sinensis taste cream are as follows: crab flavour mushroom enzymolysis solution 60-80 part, Sal 6-15
Part, aminoacid 2-8 part, reducing sugar 1-8 part, corn starch 3-6 part, monosodium glutamate 1-5 part, white sugar 1-4 part, 5 '-flavour nucleotide
Disodium 1-3 part, yeast extract 1-6 part.
And, the preparation method of described crab flavour mushroom enzymolysis solution is as follows: take crab flavour mushroom powder, adds crab flavour mushroom grain weight amount 4-10 times
Water mixing, regulating pH with hydrochloric acid or sodium hydroxide solution is 4.5-6.5, adds the cellulase of crab flavour mushroom grain weight amount 1-3%
Or the one or two kinds of in hemicellulase, enzymolysis 1-3h under the conditions of 45-65 DEG C, then to regulate pH be 5-8, adds Eriocheir sinensis taste
The protease of mushroom grain weight amount 2-4%, enzymolysis 2-4h under the conditions of 50-60 DEG C, then heat to 95 DEG C of enzyme denaturing 5min, be cooled to room
Temperature, obtains crab flavour mushroom enzymolysis solution.
And, described protease is papain, flavor protease, compound protease, alkaline protease, neutral protein
Two or more mixture in enzyme.
And, the preparation method of described thermal response Eriocheir sinensis taste cream is as follows: according to described parts by weight, by crab flavour mushroom enzymolysis solution,
Sal, aminoacid, reducing sugar, corn starch, monosodium glutamate, white sugar, 5 '-disodium 5'-ribonucleotide and yeast extract mix homogeneously
After, putting in reaction bulb, under the conditions of 90-110 DEG C, react 20-40min, reaction is cooled to room temperature after terminating, obtains thermal response
Eriocheir sinensis taste cream.
And, described Eriocheir sinensis taste perfume base is made up of following flavor component: dimethyl sulfide, 3 methylthiol propyl alcohol, 3-methyl mercapto
Propionic aldehyde, 2-methyl-3-sulfydryl furan, 1-OCOL, 2-methylpyrazine, soybean oil.
And, composition and the parts by weight of described Eriocheir sinensis taste perfume base are as follows:
Wherein, above-mentioned dimethyl sulfide, 3 methylthiol propyl alcohol, 3-methylthiopropionaldehyde, 2-methyl-3-sulfydryl furan, 1-are pungent
Alkene-3-alcohol, the solvent of 2-methylpyrazine are soybean oil；
By above-mentioned each component mix homogeneously, obtain Eriocheir sinensis taste perfume base.
And, described aminoacid is arginine, aspartic acid, isoleucine, glycine, glutamic acid, alanine, half Guang ammonia
The mixture of one or more in acid, methionine.
And, described reducing sugar is the mixture of one or more in glucose, xylose, lactose.
The preparation method of the crab flavor essence without seafood anaphylactogen composition as above, step is as follows:
(1) the preparation of crab flavour mushroom enzymolysis solution: take crab flavour mushroom powder, adds the water mixing of crab flavour mushroom grain weight amount 4-10 times, uses hydrochloric acid
Or sodium hydroxide solution regulation pH is 4.5-6.5, add the cellulase of crab flavour mushroom grain weight amount 1-3%, under the conditions of 45-65 DEG C
Enzymolysis 1-3h, then to regulate pH be 5-8, adds the protease of crab flavour mushroom grain weight amount 2-4%, enzymolysis 2-4h under the conditions of 50-60 DEG C,
Then heat to 95 DEG C of enzyme denaturing 5min, be cooled to room temperature, obtain crab flavour mushroom enzymolysis solution；
(2) the preparation of thermal response Eriocheir sinensis taste cream: according to described parts by weight, by crab flavour mushroom enzymolysis solution, Sal, aminoacid, reduction
After sugar, corn starch, monosodium glutamate, white sugar, 5 '-disodium 5'-ribonucleotide and yeast extract mix homogeneously, put in reaction bulb,
Reacting 20-40min under the conditions of 90-110 DEG C, reaction is cooled to room temperature after terminating, obtains thermal response Eriocheir sinensis taste cream；
The most in parts by weight, take step (2) middle thermal response Eriocheir sinensis taste cream, then take Eriocheir sinensis taste perfume base mix homogeneously, cross colloid mill
After, obtain the crab flavor essence without seafood anaphylactogen composition.
Advantages of the present invention and good effect be:
1, essence of the present invention is with crab flavour mushroom as primary raw material, crab flavour mushroom has been carried out deep processing and application, to crab flavour mushroom
Industry development has far reaching significance, and essence of the present invention is without any seafood anaphylactogen, and product Eriocheir sinensis taste is dense, tasty mouthfeel, imitative
Zhen Dugao, nutritious, natural safety, meet the eating requirements of consumer, filled up and not yet had research appliable plant at present
Protein enzymatic hydrolyzate prepares the blank of crab flavor essence, promotes the deep processing of edible fungi.
2, essence of the present invention prepares crab flavor essence without any seafood allergenic agent, and solving seafood allergic human population can not
The problem of parton taste product, has expanded the market of Eriocheir sinensis taste product, has also enriched the direction of crab flavour mushroom deep processing, had good
Market prospect, economic results in society are obvious.
3, the inventive method is with crab flavour mushroom as primary raw material, ties mutually with exquisite perfumery through biological enzymolysis, Maillard reaction
Crab flavor essence is prepared in conjunction, and product Eriocheir sinensis taste is dense, tasty mouthfeel, fidelity safety high, nutritious, natural.
4, the inventive method raw material sources are extensive, with low cost, and method is simple, easy to operate, improves work efficiency.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described；Following embodiment is illustrative, is not determinate,
Protection scope of the present invention can not be limited with following embodiment.
Raw material used in the present invention, if no special instructions, is the commercially available prod of routine；Used in the present invention
Method, if no special instructions, is the conventional method of this area.
Embodiment 1
A kind of crab flavor essence without seafood anaphylactogen composition, its constituent and parts by weight are as follows:
Thermal response Eriocheir sinensis taste cream 98 parts, Eriocheir sinensis taste perfume base 2 parts；
Constituent and the parts by weight of described thermal response Eriocheir sinensis taste cream are as follows: crab flavour mushroom enzymolysis solution 60 parts, Sal 12 parts, ammonia
Base acid 6 parts, reducing sugar 8 parts, corn starch 5 parts, monosodium glutamate 1 part, white sugar 1 part, 5 '-disodium 5'-ribonucleotide 2 parts, extraction from yeast
Thing 5 parts；
Described Eriocheir sinensis taste perfume base can contain following flavor component: dimethyl sulfide, 3 methylthiol propyl alcohol, 3-methyl mercapto third
Aldehyde, 2-methyl-3-sulfydryl furan, 1-OCOL, 2-methylpyrazine, soybean oil.
The preparation method of the above-mentioned crab flavor essence without seafood anaphylactogen composition, step is as follows:
(1) take crab flavour mushroom powder appropriate, add the water mixing of crab flavour mushroom grain weight amount 6 times, adjust with hydrochloric acid or sodium hydroxide solution
Joint pH is 5.0, adds cellulase 2% (with crab flavour mushroom grain weight gauge), enzymolysis 2h under the conditions of 50 DEG C, then to regulate pH be 6.5,
Add protease 3 % (with crab flavour mushroom grain weight gauge), enzymolysis 3h under the conditions of 55 DEG C, then heat to 95 DEG C of enzyme denaturing 5min, cold
But crab flavour mushroom enzymolysis solution is obtained to room temperature；
Described protease is in papain, flavor protease, compound protease, alkaline protease, neutral protease
Two or more mixture.
(2) crab flavour mushroom enzymolysis solution 60 parts in step (1), Sal 12 parts, 6 parts of aminoacid, reduction in parts by weight, are taken
Sugar 8 parts, corn starch 5 parts, monosodium glutamate 1 part, white sugar 1 part, 5 '-disodium 5'-ribonucleotide 2 parts, yeast extract 5 parts, mixing is all
Putting into after even in reaction bulb, react 30min under the conditions of 100 DEG C, reaction is cooled to room temperature after terminating, cross colloid mill the most available
Thermal response Eriocheir sinensis taste cream.
(3) in parts by weight, take thermal response Eriocheir sinensis taste cream 98 parts in step (2), then take Eriocheir sinensis taste perfume base 2 parts mixing all
Even, i.e. can get crab flavor essence after crossing colloid mill.
Embodiment 2
A kind of crab flavor essence without seafood anaphylactogen composition, its constituent and parts by weight are as follows:
Thermal response Eriocheir sinensis taste cream 95 parts, Eriocheir sinensis taste perfume base 5 parts；
Constituent and the parts by weight of described thermal response Eriocheir sinensis taste cream are as follows: crab flavour mushroom enzymolysis solution 70 parts, Sal 8 parts, ammonia
Base acid 5 parts, reducing sugar 7 parts, corn starch 4 parts, monosodium glutamate 1 part, white sugar 1 part, 5 '-disodium 5'-ribonucleotide 1 part, extraction from yeast
Thing 2 parts；
Described aminoacid is arginine, aspartic acid, isoleucine, glycine, glutamic acid, alanine, cysteine, egg
The mixture of one or more in propylhomoserin；
Described reducing sugar is the mixture of one or more in glucose, xylose, lactose.
The preparation method of the above-mentioned crab flavor essence without seafood anaphylactogen composition, step is as follows:
(1) take crab flavour mushroom powder appropriate, add the water mixing of crab flavour mushroom grain weight amount 8 times, adjust with hydrochloric acid or sodium hydroxide solution
Joint pH is 4.5, adds hemicellulase 1.5% (with crab flavour mushroom grain weight gauge), enzymolysis 1.5h under the conditions of 55 DEG C, then regulates pH
It is 7.0, adds protease 2.5% (with crab flavour mushroom grain weight gauge), enzymolysis 4h under the conditions of 50 DEG C, then heat to 95 DEG C of enzyme denaturing
5min, is cooled to room temperature and obtains crab flavour mushroom enzymolysis solution；
(2) crab flavour mushroom enzymolysis solution 70 parts in step (1), Sal 8 parts, 5 parts of aminoacid, reduction in parts by weight, are taken
Sugar 7 parts, corn starch 4 parts, monosodium glutamate 1 part, white sugar 1 part, 5 '-disodium 5'-ribonucleotide 1 part, yeast extract 2 parts, mixing is all
Putting into after even in reaction bulb, react 20min under the conditions of 105 DEG C, reaction is cooled to room temperature after terminating, cross colloid mill the most available
Thermal response Eriocheir sinensis taste cream.
(3) in parts by weight, take thermal response Eriocheir sinensis taste cream 95 parts in step (2), then take Eriocheir sinensis taste perfume base 5 parts mixing all
Even, i.e. can get crab flavor essence after crossing colloid mill.
Embodiment 3
A kind of crab flavor essence without seafood anaphylactogen composition, its constituent and parts by weight are as follows:
Thermal response Eriocheir sinensis taste cream 92-99 part, Eriocheir sinensis taste perfume base 1-8 part；
Constituent and the parts by weight of described thermal response Eriocheir sinensis taste cream are as follows: crab flavour mushroom enzymolysis solution 60-80 part, Sal 6-15
Part, aminoacid 2-8 part, reducing sugar 1-8 part, corn starch 3-6 part, monosodium glutamate 1-5 part, white sugar 1-4 part, 5 '-flavour nucleotide
Disodium 1-3 part, yeast extract 1-6 part；
Described Eriocheir sinensis taste perfume base can contain following flavor component: dimethyl sulfide, 3 methylthiol propyl alcohol, 3-methyl mercapto third
Aldehyde, 2-methyl-3-sulfydryl furan, 1-OCOL, 2-methylpyrazine, soybean oil；
More preferably, composition and the parts by weight of described Eriocheir sinensis taste perfume base are as follows:
Wherein, above-mentioned dimethyl sulfide, 3 methylthiol propyl alcohol, 3-methylthiopropionaldehyde, 2-methyl-3-sulfydryl furan, 1-are pungent
Alkene-3-alcohol, the solvent of 2-methylpyrazine are soybean oil；
By above-mentioned each component mix homogeneously, obtain Eriocheir sinensis taste perfume base；
Described aminoacid can be arginine, aspartic acid, isoleucine, glycine, glutamic acid, alanine, half Guang ammonia
The mixture of one or more in acid, methionine；
Described reducing sugar can be the mixture of one or more in glucose, xylose, lactose.
The preparation method of the above-mentioned crab flavor essence without seafood anaphylactogen composition, step is as follows:
(1) the preparation of crab flavour mushroom enzymolysis solution: take crab flavour mushroom powder, adds the water mixing of crab flavour mushroom grain weight amount 4-10 times, uses hydrochloric acid
Or sodium hydroxide solution regulation pH is 4.5-6.5, add cellulase and the hemicellulase of crab flavour mushroom grain weight amount 1-3%,
Enzymolysis 1-3h under the conditions of 45-65 DEG C, then be 5-8 with hydrochloric acid or sodium hydroxide solution regulation pH, add crab flavour mushroom grain weight amount 2-4%
Protease, enzymolysis 2-4h under the conditions of 50-60 DEG C, then heat to 95 DEG C of enzyme denaturing 5min, be cooled to room temperature, obtain crab flavour mushroom
Enzymolysis solution；
(2) the preparation of thermal response Eriocheir sinensis taste cream: according to described parts by weight, by crab flavour mushroom enzymolysis solution, Sal, aminoacid, reduction
After sugar, corn starch, monosodium glutamate, white sugar, 5 '-disodium 5'-ribonucleotide and yeast extract mix homogeneously, put in reaction bulb,
Reacting 20-40min under the conditions of 90-110 DEG C, reaction is cooled to room temperature after terminating, obtains thermal response Eriocheir sinensis taste cream；
The most in parts by weight, take step (2) middle thermal response Eriocheir sinensis taste cream, then take Eriocheir sinensis taste perfume base mix homogeneously, cross colloid mill
After, obtain the crab flavor essence without seafood anaphylactogen composition.
The above, be only presently preferred embodiments of the present invention, and technical scheme is not made any form
On restriction.Any simple modification that above example is made by every technical spirit according to the present invention, equivalent variations with repair
Decorations, all still fall within the range of technical scheme.
Claims (9)
1. the crab flavor essence without seafood anaphylactogen composition, it is characterised in that: its constituent and parts by weight are as follows:
Thermal response Eriocheir sinensis taste cream 92-99 part, Eriocheir sinensis taste perfume base 1-8 part；
Constituent and the parts by weight of described thermal response Eriocheir sinensis taste cream are as follows: crab flavour mushroom enzymolysis solution 60-80 part, Sal 6-15 part,
Aminoacid 2-8 part, reducing sugar 1-8 part, corn starch 3-6 part, monosodium glutamate 1-5 part, white sugar 1-4 part, 5 '-disodium 5'-ribonucleotide
1-3 part, yeast extract 1-6 part.
Crab flavor essence without seafood anaphylactogen composition the most according to claim 1, it is characterised in that: described crab flavour mushroom enzyme
The preparation method solving liquid is as follows: take crab flavour mushroom powder, adds the water mixing of crab flavour mushroom grain weight amount 4-10 times, with hydrochloric acid or sodium hydroxide
Solution regulation pH is 4.5-6.5, add the one in the cellulase of crab flavour mushroom grain weight amount 1-3% or hemicellulase or
Two kinds, enzymolysis 1-3h under the conditions of 45-65 DEG C, then to regulate pH be 5-8, adds the protease of crab flavour mushroom grain weight amount 2-4%,
Enzymolysis 2-4h under the conditions of 50-60 DEG C, then heats to 95 DEG C of enzyme denaturing 5min, is cooled to room temperature, obtain crab flavour mushroom enzymolysis solution.
Crab flavor essence without seafood anaphylactogen composition the most according to claim 2, it is characterised in that: described protease is
Two or more mixed in papain, flavor protease, compound protease, alkaline protease, neutral protease
Compound.
4. according to the crab flavor essence without seafood anaphylactogen composition described in any one of claims 1 to 3, it is characterised in that: institute
The preparation method stating thermal response Eriocheir sinensis taste cream is as follows: according to described parts by weight, by crab flavour mushroom enzymolysis solution, Sal, aminoacid, reduction
After sugar, corn starch, monosodium glutamate, white sugar, 5 '-disodium 5'-ribonucleotide and yeast extract mix homogeneously, put in reaction bulb,
Reacting 20-40min under the conditions of 90-110 DEG C, reaction is cooled to room temperature after terminating, obtains thermal response Eriocheir sinensis taste cream.
5. according to the crab flavor essence without seafood anaphylactogen composition described in any one of claims 1 to 3, it is characterised in that: institute
State Eriocheir sinensis taste perfume base to be made up of following flavor component: dimethyl sulfide, 3 methylthiol propyl alcohol, 3-methylthiopropionaldehyde, 2-methyl-3-mercapto
Base furan, 1-OCOL, 2-methylpyrazine, soybean oil.
Crab flavor essence without seafood anaphylactogen composition the most according to claim 5, it is characterised in that: described Eriocheir sinensis taste perfume base
Composition and parts by weight as follows:
Mass percent is dimethyl sulfide 5-10 part of 10%；
Mass percent is 3 methylthiol propyl alcohol 3-8 part of 10%；
Mass percent is 3-methylthiopropionaldehyde 3-8 part of 10%；
Mass percent is 2-methyl-3-sulfydryl furan 4-9 part of 1%；
Mass percent is 1-OCOL 2-6 part of 1%；
Mass percent is 2-methylpyrazine 1-5 part of 1%；
Soybean oil adds to 100 parts；
Wherein, above-mentioned dimethyl sulfide, 3 methylthiol propyl alcohol, 3-methylthiopropionaldehyde, 2-methyl-3-sulfydryl furan, 1-octene-3-
Alcohol, the solvent of 2-methylpyrazine are soybean oil；
By above-mentioned each component mix homogeneously, obtain Eriocheir sinensis taste perfume base.
7. according to the crab flavor essence without seafood anaphylactogen composition described in any one of claims 1 to 3, it is characterised in that: institute
Stating aminoacid is in arginine, aspartic acid, isoleucine, glycine, glutamic acid, alanine, cysteine, methionine
Kind or several mixture.
8. according to the crab flavor essence without seafood anaphylactogen composition described in any one of claims 1 to 3, it is characterised in that: institute
Stating reducing sugar is the mixture of one or more in glucose, xylose, lactose.
9. the preparation method of the crab flavor essence without seafood anaphylactogen composition as claimed in claim 1, it is characterised in that: step
As follows:
(1) the preparation of crab flavour mushroom enzymolysis solution: take crab flavour mushroom powder, adds the water mixing of crab flavour mushroom grain weight amount 4-10 times, with hydrochloric acid or hydrogen
Sodium hydroxide solution regulation pH is 4.5-6.5, adds the cellulase of crab flavour mushroom grain weight amount 1-3%, enzymolysis under the conditions of 45-65 DEG C
1-3h, then to regulate pH be 5-8, adds the protease of crab flavour mushroom grain weight amount 2-4%, enzymolysis 2-4h under the conditions of 50-60 DEG C, then
It is warming up to 95 DEG C of enzyme denaturing 5min, is cooled to room temperature, obtain crab flavour mushroom enzymolysis solution；
(2) the preparation of thermal response Eriocheir sinensis taste cream: according to described parts by weight, by crab flavour mushroom enzymolysis solution, Sal, aminoacid, reducing sugar,
After corn starch, monosodium glutamate, white sugar, 5 '-disodium 5'-ribonucleotide and yeast extract mix homogeneously, put in reaction bulb, in
Reacting 20-40min under the conditions of 90-110 DEG C, reaction is cooled to room temperature after terminating, obtains thermal response Eriocheir sinensis taste cream；
The most in parts by weight, take step (2) middle thermal response Eriocheir sinensis taste cream, then take Eriocheir sinensis taste perfume base mix homogeneously, after crossing colloid mill,
Obtain the crab flavor essence without seafood anaphylactogen composition.
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| CN108294282A (en) * | 2018-02-07 | 2018-07-20 | 山东天博食品配料有限公司 | A kind of spicy cray flavor cream and preparation method thereof without anaphylactogen |
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| CN110301616A (en) * | 2019-08-01 | 2019-10-08 | 上海应用技术大学 | A kind of crab flavour mushroom richness peptide seasoning and preparation method thereof |
| CN114081159A (en) * | 2021-11-25 | 2022-02-25 | 福建正味生物科技有限公司 | Crab meat paste-like essence and preparation method thereof |
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